Instructions

Put flour and salt in a medium mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Be sure cubed butter has been at room temperature for 30 minutes. Add the butter to the flour and begin mixing on speed 1, gradually increasing speed to 4. Continue to mix until butter is fully incorporated in the flour. Once incorporated, slowly pour ice water into bowl with mixer on speed 1. Mix just until water is absorbed by the flour and a dough just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate for at least 30 minutes until ready to use. Preheat oven to 350°F. Roll out one dough disc* to 1/8-inch thick to fit a 9-inch tart pan with a removable bottom. Fit into tart pan. Chill it in refrigerator for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Bake in preheated oven for 20 to 25 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Remove and reserve. While shell is baking, put olive oil in a large skillet over medium heat. When skillet becomes warm, add garlic and leek. Lightly sauté until soft. Reserve. Put the milk, cream, eggs, yolk, salt and pepper in a large mixing bowl. Using the hand mixer fitted with the flat beaters, mix the ingredients together on speed 2 until thoroughly combined. Reduce oven to 325˚F. To assemble the quiche: scatter the garlic, leek, red peppers and basil evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the manchego on the top. Bake for about 30 minutes until quiche is just set. Remove from oven and let sit for about 5 to 10 minutes. Serve.
*The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed.